This is a recipe we made for nutrition demo at the food pantry last week, but it’s also perfect for a Meatless Monday meal. I was really excited to share an easy but healthy recipe with the clients. This is a simple stew – it’s boldly flavored with exotic spices and packed with vegetables. It’s also endlessly adaptable – you can try it any time of year with seasonal vegetables, and it’s just as yummy served chilled. Perfect for leftovers – make a big batch and pack it up for weekday lunches!

Ingredients:

1 cup water

¾ cup uncooked quinoa, rinsed and drained

½ teaspoon salt, divided

1 Tablespoon olive oil, or any vegetable oil

1 & 1/2 cups chopped onion

1 teaspoon ground cumin

1 teaspoon ground coriander

½ teaspoon ground cinnamon

½ teaspoon turmeric

4 garlic cloves, chopped

3 cups cherry tomatoes, halved

1 (15oz) can unsalted chickpeas (garbanzo beans), rinsed and drained

1 medium zucchini, halved lengthwise and thinly sliced

¼ teaspoon ground black pepper

Directions:

Bring 1 cup water, quinoa, and ¼ teaspoon salt to a boil in a small saucepan over medium-high heat. Cover, reduce heat, and simmer 15 minutes or until liquid is absorbed.